DifficultyBeginnerYields8 ServingsTotal Time40 mins
Recipe for BBQ Chicken Livers and herby mash

Ingredients

Chicken Livers
 Canola oil, to fry
 500 g cleaned chicken livers, cut into bite-sized pieces
 40 g / ¼ cup flour
 2 tsp Hinds Barbeque Spice for Step 1
 1 onion, chopped
 4 tsp Hinds Barbeque Spice for Step 2
 50 g Rhodes Quality Tomato Paste
 6 Tbsp Bisto Roast Chicken Flavoured Gravy + 600 ml boiling water, follow the instructions on the packaging to make the gravy
 Freshly chopped parsley, to serve
 Fresh chilli, sliced (optional)
Mashed Potatoes
 1,3 - 1,5kg / 6 - 8 large potatoes, peeled and cut into 2 cm blocks
 500 ml / 2 cups milk or cream
 2 Tbsp butter or margarine
 2 tsp Hinds Mixed Herbs
 250 ml / 1 cup water
 Salt, to season

Method

Chicken Livers
1

1 In a mixing bowl, combine 2 tsp Hinds Barbeque Spice (Step 1) and flour, then gently coat the chicken livers in the mixture. Heat oil in a large frying pan and fry the livers on medium heat for 3 - 4 minutes on each side until golden brown. Add the chopped onion and fry on medium heat for 5 minutes.

2

2 Add the remaining 4 tsp Hinds Barbeque Spice (Step 2) and Rhodes Quality Tomato Paste, cook for 5 minutes then add the Bisto Roast Chicken Flavoured Gravy. Simmer on low heat for 5 - 10 minutes, check the seasoning and add salt if you need to, then remove from the stove.

Mashed Potatoes
3

1 In a large pot, combine the peeled and cut potatoes with the cream, butter, Hinds Mixed Herbs and water. Simmer on a medium heat for 30 - 40 minutes until the potatoes are cooked and the liquid has reduced by more than half. Mash the potatoes using a potato masher or wooden spoon. Serve with the BBQ chicken livers, freshly chopped parsley and chilli (optional).

Chef's Tip
4

Some potatoes take longer to cook than others. If your potatoes are hard and your liquid has run out, gradually add about ½ cup of water at a time until the potatoes are cooked. Remember we are using the liquid to make our mash so you don’t want to add too much additional water, if you do, you will have a runny mash.

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Ingredients

Chicken Livers
 Canola oil, to fry
 500 g cleaned chicken livers, cut into bite-sized pieces
 40 g / ¼ cup flour
 2 tsp Hinds Barbeque Spice for Step 1
 1 onion, chopped
 4 tsp Hinds Barbeque Spice for Step 2
 50 g Rhodes Quality Tomato Paste
 6 Tbsp Bisto Roast Chicken Flavoured Gravy + 600 ml boiling water, follow the instructions on the packaging to make the gravy
 Freshly chopped parsley, to serve
 Fresh chilli, sliced (optional)
Mashed Potatoes
 1,3 - 1,5kg / 6 - 8 large potatoes, peeled and cut into 2 cm blocks
 500 ml / 2 cups milk or cream
 2 Tbsp butter or margarine
 2 tsp Hinds Mixed Herbs
 250 ml / 1 cup water
 Salt, to season

Directions

Chicken Livers
1

1 In a mixing bowl, combine 2 tsp Hinds Barbeque Spice (Step 1) and flour, then gently coat the chicken livers in the mixture. Heat oil in a large frying pan and fry the livers on medium heat for 3 - 4 minutes on each side until golden brown. Add the chopped onion and fry on medium heat for 5 minutes.

2

2 Add the remaining 4 tsp Hinds Barbeque Spice (Step 2) and Rhodes Quality Tomato Paste, cook for 5 minutes then add the Bisto Roast Chicken Flavoured Gravy. Simmer on low heat for 5 - 10 minutes, check the seasoning and add salt if you need to, then remove from the stove.

Mashed Potatoes
3

1 In a large pot, combine the peeled and cut potatoes with the cream, butter, Hinds Mixed Herbs and water. Simmer on a medium heat for 30 - 40 minutes until the potatoes are cooked and the liquid has reduced by more than half. Mash the potatoes using a potato masher or wooden spoon. Serve with the BBQ chicken livers, freshly chopped parsley and chilli (optional).

Chef's Tip
4

Some potatoes take longer to cook than others. If your potatoes are hard and your liquid has run out, gradually add about ½ cup of water at a time until the potatoes are cooked. Remember we are using the liquid to make our mash so you don’t want to add too much additional water, if you do, you will have a runny mash.

BBQ Chicken Livers With Herby Mashed Potatoes
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